Creamy Chicken Tortellini Soup

Creamy Chicken Tortellini Soup

This chicken tortellini soup is the ultimate comfort food, perfect for chilly evenings or when you need a satisfying meal that’s both hearty and incredibly flavorful. It combines tender chicken, soft cheese tortellini, and a medley of fresh vegetables in a rich, creamy broth. I find myself making this chicken tortellini soup regularly, especially when I’m short on time but still want something nourishing. It’s a versatile dish that’s simple enough for beginners yet impressive enough for guests.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

• ¼ cup butter
• 1 onion (diced)
• ¼ cup all-purpose flour
• 1 teaspoon poultry seasoning
• ½ teaspoon dried rosemary
• 5 cups chicken broth
• 2 ribs celery (diced)
• 2 carrots (diced)
• 1 large potato (peeled & diced)
• 1 bay leaf
• 2 cups cooked chicken (shredded)
• 19 ounces cheese tortellini
• ½ cup heavy cream
• 1 cup frozen peas

Method

 

1. Heat butter in a large pot over medium heat and cook onions until soft, about 3-4 minutes.
2. Add flour and seasonings (poultry seasoning, dried rosemary) and cook 1 minute more.
3. Stir in chicken broth a bit at a time, whisking until smooth after each addition.
4. Add celery, carrots, potatoes, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook covered for 17 minutes or until vegetables are tender.
5. Stir in the cooked chicken, tortellini, and heavy cream, simmer an additional 5 minutes uncovered or until tortellini is cooked through.
6. Stir in peas, discard bay leaf and season with salt and pepper to taste. Let rest 2-3 minutes to heat the peas.

Notes

– For the most tender chicken, I usually use leftover rotisserie chicken or pre-cooked chicken breast, which saves a lot of time and adds great flavor.
– If your soup appears too thin, you can thicken it by mashing some of the cooked potatoes against the side of the pot, releasing their starch into the broth. Alternatively, mix a tablespoon of cornstarch with a bit of cold water before stirring it into the simmering soup.
– To ensure proper food safety, make sure any chicken added to the soup reaches an internal temperature of 165°F (74°C).
– This chicken tortellini soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of extra broth or water if it’s too thick.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

• For the most tender chicken, I usually use leftover rotisserie chicken or pre-cooked chicken breast, which saves a lot of time and adds great flavor.
• If your soup appears too thin, you can thicken it by mashing some of the cooked potatoes against the side of the pot, releasing their starch into the broth. Alternatively, mix a tablespoon of cornstarch with a bit of cold water before stirring it into the simmering soup.
• To ensure proper food safety, make sure any chicken added to the soup reaches an internal temperature of 165°F (74°C).
• This chicken tortellini soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of extra broth or water if it’s too thick.

This creamy chicken tortellini soup is a guaranteed crowd-pleaser, delivering warmth and flavor in every spoonful. Don’t hesitate to customize it with your favorite vegetables or a sprinkle of fresh herbs. Enjoy this comforting meal!

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